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Miss Saint Thomas
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Posted: Tuesday February 20th, 2007 10:17 |
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I,ve been meaning to make this dish for a while and have'nt really had the right methods to do this,
Can anyone tell me whats the best fish to use and how to prepare the ingredients, all i know is that i had it numerous times in a Tottenham takeaway, and it was lovely, the dumplins, yam, dasheen and the green bananas are easy to do but it's actually making the fish stock which is baffling.
Can anyone help?
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Bredder Tukoma
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Posted: Tuesday February 20th, 2007 17:34 |
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I use doctor fish/ butter fish..any fish you like really but not cod.
Season your fish.
Put a pot of water on and season the water with spring onion/ peppers/ tyme/ a touch of garlic and anything else you may think appropiate.
Put the fish in.
Put the vegetable in shortly afterwards/ ( as the fish doesnt take long to cook compared to lamb/chicken). And any other ingrediants (such as scotch bonnet pepper). When you pu8t your dumplings in this will tend to thicken the soup slightly and give it some body.
Let it bubble for about 45-1hr. If you use salt ( which I dont) add to your taste.
Shortly you will have nice fish tea to drink. There is no fish stock to make. Alternatively you can use "Grace fish tea stock" but personally I find its too salty and has monosodium glutamate which I dont agree with.
Pity none of the other women on here could help you but thats a sign of the times.
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Miss Saint Thomas
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Posted: Tuesday February 20th, 2007 19:13 |
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Thank you very much Bredda Tukoma, i really appreciate your response, i was expecting a sista to reply but they most probably don't know how to make it themselves, so thank you once more.
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Fiddlesticks
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Posted: Tuesday February 20th, 2007 20:34 |
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Fish tea (not fish soup)
Boiled two pounds whitening (tiny fish) make sure fish boiled to a mash
Strain through strainer to get rid of big bones then through clean white cotton cloth to get rid of all other bones.
Bring broth to a boil
Add banana, yam, dumplings, okra (back home banana skin is added). Cook for 45 minutes then seasoned to taste with lots of garlic, spring onion, thyme, pimento seed scotch bonnet pepper and salt. Cook for ten more minutes.
Can add doctor fish, butterfish or any fish you like as Bredder Tukoma said, but do not let this boil to a mash.
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Bredder Tukoma
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Posted: Tuesday February 20th, 2007 22:22 |
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Fiddlesticks
Hmmm never thought of that technique to get rid of bones/ normally just put up with the life threatening things. Or try pick them out. Next time Ill add some common sense to the broth.
No problem Miss S.T.
Last edited on Tuesday February 20th, 2007 22:34 by Bredder Tukoma
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Black_Power
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Posted: Tuesday February 20th, 2007 22:44 |
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Fiddlesticks wrote:
Fish tea (not fish soup)
Boiled two pounds whitening (tiny fish) make sure fish boiled to a mash
Strain through strainer to get rid of big bones then through clean white cotton cloth to get rid of all other bones.
Bring broth to a boil
Add banana, yam, dumplings, okra (back home banana skin is added). Cook for 45 minutes then seasoned to taste with lots of garlic, spring onion, thyme, pimento seed scotch bonnet pepper and salt. Cook for ten more minutes.
Can add doctor fish, butterfish or any fish you like as Bredder Tukoma said, but do not let this boil to a mash.
what would you do with the strained fish??...seems a terrible waste
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LadyDay
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Posted: Tuesday February 20th, 2007 22:59 |
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| the method that fiddlesticks wrote is what i have heard about. not done it myself but its the safest technique considering bones etc
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Miss Saint Thomas
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Posted: Saturday February 24th, 2007 15:22 |
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Fiddlesticks wrote:
Fish tea (not fish soup)
No! Its definitely Fish soup, My nan made it for me and always said that i must have her Fish Soup because it will make me strong,..
Boiled two pounds whitening (tiny fish) make sure fish boiled to a mash
Strain through strainer to get rid of big bones then through clean white cotton cloth to get rid of all other bones.
Bring broth to a boil
Add banana, yam, dumplings, okra (back home banana skin is added). Cook for 45 minutes then seasoned to taste with lots of garlic, spring onion, thyme, pimento seed scotch bonnet pepper and salt. Cook for ten more minutes.
Can add doctor fish, butterfish or any fish you like as Bredder Tukoma said, but do not let this boil to a mash.
Thank you also for the response i will be making this next week because i have my family around for dinner.
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